2.5 pounds baby Yukon Gold potatoes

1 to 2 tablespoons olive oil

Pinch of kosher salt and pepper

Buttermilk Herb Dressing:

¼ cup plain Greek yogurt

⅓ cup buttermilk

2 garlic cloves, minced or pressed

2 tablespoons fresh chives, chopped (plus more for garnish)

2 tablespoons fresh dill, chopped (plus more for garnish)

2 teaspoons Dijon mustard

Pinch of kosher salt and pepper

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Cook potatoes: Place potatoes in a pot, cover with cold salted water, bring to boil, and cook until fork-tender (15-20 minutes). Drain and cool slightly.
Smash potatoes: Transfer potatoes to a baking sheet or plate. Gently smash each potato with a glass bottom or potato masher, keeping them in one piece.
Season potatoes: Drizzle with olive oil and sprinkle with salt and pepper. Set aside.
Prepare dressing: Whisk together Greek yogurt, buttermilk, garlic, chives, dill, Dijon mustard, salt, and pepper in a bowl.
Combine: Fold smashed potatoes gently into the dressing until evenly coated.
Garnish & serve: Sprinkle extra chives and dill on top. Serve immediately or refrigerate for at least 1 hour to meld flavors.

Use gentle pressure when smashing to prevent potatoes from breaking apart.

Refrigerate for an hour to enhance flavor but can be served immediately.

For dairy-free versions, use plant-based yogurt and milk substitutes.